This is my luxury sausage rolls recipe which tastes delicious and will make your party or buffet standout!
Serves: 8-10 people
Prep Time: 20 mins
Cooking Time: 25 mins
Total Time: 45 mins
8 large Cumberland sausages, skins removed
1 small onion, finely chopped
6 sun-dried tomatoes, finely chopped
4-6 fresh sage leaves, finely chopped
3 tbsp chopped fresh flatleaf parsley
500g fresh puff pastry
1 medium egg, lightly beaten
25g Parmesan or Grana Padano, finely grated
Start by placing the sausagemeat in a bowl with the chopped onion, chopped sun-dried tomatoes, sage, parsley, a pinch of salt and a good grinding of black pepper. Mix together with a wooden spoon, or with your hands, until well combined.
Cut the pastry in half and roll out 1 piece to make a long oblong shape, measuring about 40cm x 17cm x 3mm thick. Form half the filling into a long log shape which runs the length of the pastry. Place the sausage log about 5mm in from the edge of the pastry. Brush the edge with the beaten egg, then fold the pastry over the sausage filling and press to seal the edges. Crimp the pastry either with your fingers or by pressing down with a fork. Cut into 8 rolls. Prepare a second batch using the remaining pastry and filling.
Freeze (see tip*) or brush the tops of each sausage roll with beaten egg and sprinkle with the cheese. Place on a large baking tray lined with baking paper. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 20-25 minutes, until they’re golden, risen and flaky. Remove from the oven and cool slightly on a wire rack.
*Tip: Freeze it at the end of step 2, in 1 layer on a baking tray covered with cling film, until solid, then transfer to a freezer-proof container for up to 3 months. Defrost thoroughly and continue with the recipe.
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